Demi-glacé aux Fraises

Name: Demi-glacé aux Fraises
Ingredients: strawberries; vanilla ice cream; ice cream; fresh fruit; salt; cream; heavy cream; sugar; eggs; milk; custard

Preparation info

Difficulty
Medium

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

About

Method

Line a brick mould with Vanilla Ice Cream, put in layer of Lady Fingers, and fill the centre with preserved strawberries or large fresh fruit cut in halves; cover with ice cream